Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 To 20 Peaches, fully ripe 2 c Sugar
1/2 c Water, or more as needed 18 To 25 Sprigs spearmint
1/4 c Brandy -OR other mint
3 tb Lemon juice

Pit, skin, and slice the peaches. Place them in a large pan with
enough water to prevent sticking and cook 15 to 20 minutes or until
soft.

Puree the peaches in a food processor and return to the saucepan,
adding the brandy, lemon, sugar, and mint sprigs. Simmer over low
heat, stirring frequently, 30 to 35 minutes or until the puree
thickens. Remove the mint and fill clean 1/2-pint jars with peach
butter to within 1/4-inch of the top. Wipe, seal, and process in a
boiling water bath for 10 minutes.

Source: Karen Kaleta Johnson
Franklin, North Carolina
The Herb Companion, June/July
1993
Typed for you by Karen Mintzias

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